Giant Chocolate Strawberry Cookies

GIANT chocolate strawberry cookies with a rich chocolate cookie base, loaded with chocolate chips, and filled with strawberries – the chocolate strawberry combo is always a classic! Did I mention they’re huge? 😉

We’re back again with my 7th cookie in my “10 Cookies for Valentine’s Day” series, and I think this one is so dang tasty! Chocolate covered strawberries are a Valentine’s Day go-to, and I wanted to create a cookie with a chocolate base and lots and lots of strawberries.

We also know I have a knack for making giant cookies around here, so adding my giant chocolate strawberry cookies to the mix was a pretty easy addition to this series! Let’s talk about these cookies!

Strawberries two ways

I’ve used fresh fruit in my cookies before, just like my Peach Cobbler Cookies, but I wanted to try something different this time for my giant chocolate strawberry cookies here. I used two different ingredients to make it happen, and you don’t have to wait for them to be in season to be perfection in these cookies.

First, Strawberry Emulsion. I used LorAnn brand for these cookies, and it gave the cookies an almost candy-sweet taste. Personally, we really love it! You can find my favorite emulsions here.

Second, Freeze Dried Strawberries. I LOVE using freeze dried strawberries in my buttercream, cakes, and cookies. This time I knew it would add just enough of that fresh strawberry flavor without having to worry about adding in too much moisture from the fresh berries. I find mine at Target, but you can always find it here.

Ingredients for chocolate strawberry cookies

For these cookies, you’ll need the following ingredients:

• Unsalted butter – Make sure it’s cold for this recipe, and you can cube it up to help it mix better with the other ingredients.
• Brown sugar – I used light brown sugar
• Granulated sugar
• Eggs – cold, and large size
• Strawberry emulsion – I find mine on Amazon or from my local baking store
• Vanilla
• All purpose flour – make sure to measure it correctly or else they’ll be giant spheres
• cocoa powder – my favorite cocoa powder is here
• cornstarch – adds softness to the cookie 🙂
• baking soda – make sure it’s recently purchased or they won’t bake properly
• Salt – to balance out the sweet
• Chocolate chips I used a mixture of large and regular sized ones
• freeze dried strawberries, pulsed into a powder (1/4 cup AFTER pulsing into a powder)
• Freeze dried strawberries AGAIN, not pulsed into a powder (keep these in bigger bits)

The directions and exact quantities are below in the recipe box.

DO I have to make them huge? Can I make them smaller?

You don’t have to make them huge like these ones. I know this is a pretty dang big cookie! However, that’s what makes them have such a big punch (besides they’re delicious taste, of course). IF you’d like to make them smaller, though, simply make three cookies instead of one big one for each ball. Bake them for less time, and keep an eye on them in the oven.

We love making them big, then slicing them into four wedges, and enjoying them that way with four people. Or if you’re my kid, you’ll eat half of one or maybe even an ENTIRE one in one sitting. I love these cookies, but I’m not sure if I could eat a whole one in one sitting. Much respect, though, to my little guys.

picture perfect chocolate chips

We eat with our eyes first. And I mean – look at those gorgeous chocolate chips all over these cookies! Pressing the chocolate chips into the cookie before baking helps everyone eat with the eyes first. I know they’re tasty either way, but having the chips pressed into the outside makes my eyes go straight to those chocolate chips, and makes them even more mouthwatering! So don’t skip that step – I’ve added it into the directions, as always.

As for the freeze-dried strawberries, make sure to save sprinkling them on top until AFTER you bake. They tend to burn and smell really awful in the oven if you sprinkle them before you bake. So bake them up, then sprinkle on those strawberries on top and you’ll be all set!

TIPS FOR SUCCESS:

Here’s a few tips for making sure these cookies come out perfectly every time (which isn’t that hard because these are basically fool proof!)

• Yes, 410 degrees on traditional (not convection bake) oven setting is perfect. Seems high, but trust me, it’s essential to nailing the toasted outside & gooey inside texture.
• No need to mix together your dry ingredients beforehand. Just toss them right in and mix them together.
• Eggs need to be cold, and same with your butter.
• Make sure to completely cream together the butter and sugar before adding in the eggs and vanilla (and emulsion).
• Press the add-ins below the cookie dough line. That way they don’t burn in the oven.
• Reserve a few off the add-ins (chocolate chips and strawberry powder) to press onto the outside of the cookie for a better cookie-look. Although, they will taste exactly the same either way 
• I make mine the size of a baseball. They should flatten out slightly. If they flatten out all the way, your baking soda isn’t fresh enough. I’ve also noticed they flatten slightly as they cool, too. If you notice your first batch doesn’t flatten enough, then slightly press down on the next batch that’s headed into the oven.
• If you decide to make these cookies smaller, just make sure to bake them a little less time and keep a close eye on them in the oven. They should still have the gooey center and golden outside texture.
• No need to chill the cookies! That’s the best part!

Here’s a video of the process:

That’s it! These are simply irresistible. We shared these with friends and neighbors and they got glowing reviews!!! I can’t wait to hear what you think, too. I have a feeling they’re going to be a new favorite around here.

As always, if you make a Baking with Blondie inspired bake, I’d love to see it! Make sure to tag me @bakingwithblondie #bakingwithblondie so I can join in on all the fun!

Happy Baking!

xo, Mandy